Seared Shrimp over Summer Salad ~ Summertime on a Plate! (Story and Recipe by Chef Bruce)

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It’s Saturday morning. The windows are open and bright sunlight fills my kitchen while I’m cooking and prepping for the weekend. By 11am, my kitchen feels like 100 degrees. All I want is a cold beer and a chilled lunch. What can I make quickly for me and Jane that will get me to my Two Brothers French Ale and some yummy food?

     ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Here is some insight into how I create quick dishes. I look in the fridge & pantry. I see raw shrimp, baby lettuces that have to be used soon, fresh fennel bulb that has been sitting in the fridge for 5 days and one corn on the cob I bought two days ago. In my pantry are several ripe cherry tomatoes, a half a baguette and a mango that is begging to be used. Jane just bought a bottle of first press olive oil and I have raw honey on my work station. I can put those ingredients together! I see some type of salad, topped with tasty shrimp and an easy dressing.

The Pan Seared Shrimp over Summer Salad is actually two recipes

that come together on one plate.

The 1st recipe is the chilled corn & tomato & mango salad (crunchy, sweet, acidic).

The 2nd recipe to prepare is the warm pan seared shrimp (zesty, sweet, salty).

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Seared Shrimp over Summer Salad

 Pan Seared Shrimp over Summer Salad

Serves 2   *   Prep and cook time: 30-45 minutes

Corn & Tomato & Mango Salad (chilled):
1 Tblsp rice wine vinegar

1 tsp honey

1 corn on the cob, boiled, corn cut off the cob

1 cup halved ripe cherry tomatoes

1/2 cup diced fresh mango

1/4 cup, or less, diced fresh fennel bulb

1/4 tsp or less salt

Fresh milled pepper

1 Tblsp chopped fresh cilantro (optional)

2 handfuls chopped lettuce or greens (any kind)

1 Tblsp olive oil

Method:

  1. In a mixing bowl, add the vinegar and honey. Stir until they combine.
  2. Add the remaining ingredients and stir lightly to not break up the tomatoes.
  3. Place the lettuce on two dinner sized plates
  4. Spoon the salad over the lettuce

 

Pan Seared Shrimp (hot):

1 Tblsp oil

10 large raw shrimp, shelled and deveined; pat dry

1 tsp Gojuchang Korean chili paste; or 1 tsp Sriracha

Pinch salt

1/2 tsp honey

1 tsp olive oil

Method:

  1. Place shrimp in a small bowl and coat the shrimp with the chili paste or Sriracha
  2. Place sauté pan on fire, add oil, get oil hot, add shrimp and sauté on both sides.
  3. When the shrimp are cooked, drizzle the honey over the shrimp.
  4. Immediately spoon the shrimp over the salad. (If you leave the shrimp and honey in the hot pan, the honey will burn)
  5. Drizzle the olive oil over both salads.
  6. Enjoy!

7 thoughts on “Seared Shrimp over Summer Salad ~ Summertime on a Plate! (Story and Recipe by Chef Bruce)

    • That’s AWESOME, Vinny! And thanks so much for reporting back! Glad you and your guests enjoyed it. Cooking delicious dishes with what is seasonal and in the pantry is what all smart Chef’s do! I’ll check out your link, and next time you try one of our recipes, SNAP A PIC! 😀 Happy Eating!

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